Vanilla Cream Pudding

1/2 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 cups milk
2 egg yolks, slightly beaten
2 tablespoons butter
2 teaspoons vanilla

Blend sugar, cornstarch and salt in 2-quart saucepan.

Combine milk and egg yolks; gradually stir into sugar mixture. Cook over medium ­heat, stirring constantly, until mixture thickens and boils. Boil and stir­ 1 minute.

Remove from heat; stir in butter and vanilla. Pour into dessert dishes. Cool slightly and chill.

Servings: 4
Source Betty Crocker